Come be a part of something bigger! Benchmark Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: Full Time employees have access to Medical and Dental insurance to fit your needs Benchmark University (You can grow both personally and professionally through on-line webinars and self-study courses) 401K match (Let us help you build your financial future) Companywide Hotel Room Discounts (Who doesn’t love to get away) Paid Time Off Employee Assistance Program (We are here to support you) Employee family events (bring the kids!) Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few Many more, please inquire for more details The Cook assists the Chef on Duty in the daily production and fabrication of food products for cafeteria, banquet and Dining Room. What you will have an opportunity to do: QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE Two years experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. ESSENTIAL FUNCTIONS: 1. Communicating daily with the Chef on Duty for job assignments. 2. Producing and fabricating food products daily for the cafeteria, banquet, Dining Room and Fine Dining Room. 3. Maintaining a high level of sanitation and safety in the Kitchen prep areas. Tasks to include sweeping, mopping, sanitizing all work surfaces, ensuring cleanliness of equipment, refrigerators, coolers, freezers, sinks, drains. Be compliant with all Health Department Regulations. 4. Possessing knowledge of all Kitchen hardware and their particular function for use in breakdown and cleaning. 5. Dating all fabricated food items before storage. 6. Utilize all trimmings, excess and unused portions of fabricated food items. 7. Assisting the Chef on Duty on banquet and/or conference dining dish out for food service. 8. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. 9. Maintain the highest level of employee/guest relations. 10. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: 1. Ability to work any assigned shift/work schedule. 2. Any other task, written or verbal, assigned by Manager What are we looking for? Benchmark Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.